Rice Pilaf with Shallots and Parmesan
When I make dinner after work, it’s usually pretty simple. If I make rice, it’s almost always plain white or brown rice. Last weekend, I made this rice pilaf for a bit of a change. I must say, it was VERY tasty and almost as easy as plain rice. I ate two big helpings, and felt it was pretty much the perfect pregnancy food. I didn’t have shallots so used white onion instead, but I’m sure shallots would be even better.
Rice Pilaf with Shallots and Parmesan
Source: Cooking Light, Dec 2003
2 teaspoons butter
2 tablespoons minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup fat-free, less-sodium chicken broth (I used vegetable broth)
1/4 cup dry white wine
2 tablespoons grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
Dash of sea salt
Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Remove from heat; stir in cheese, parsley, pepper, and salt.
NUTRITION PER SERVING
CALORIES 266(21% from fat); FAT 6.3g(sat 3.8g,mono 1.8g,poly 0.4g); PROTEIN 8.4g; CHOLESTEROL 15mg; CALCIUM 100mg; SODIUM 455mg; FIBER 0.6g; IRON 0.8mg; CARBOHYDRATE 43.9g